Ingredients
– 2 large leeks, sliced
– 4 medium potatoes, peeled and diced
– 1 medium onion, chopped
– 2 tablespoons olive oil
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 4 cups vegetable broth
– 1 cup milk
– Fresh parsley, for garnish
– Optional: sour cream, for serving
Method
1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sliced leeks, then cook for about 5 minutes until they soften.
2. Stir in the diced potatoes, salt, and pepper. Cook for another 2 minutes to mix the flavors.
3. Pour in the vegetable broth, then bring the mixture to a boil. Reduce heat and let it simmer for 20 minutes or until the potatoes are tender.
4. Blend the soup until it’s smooth, using an immersion blender or a regular blender. Return to the pot.
5. Stir in the milk and heat it gently without boiling. Serve with fresh parsley and a dollop of sour cream if desired.
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